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Crack Pie - Step-by-step Recipe with Pictures

Have you heard of crack pie? Anderson Cooper sings its praises, as do Martha Stewart and  countless other people who are willing to pay $44 for one at New York's Momofuku Bakery and Milk Bar (they do deliver, too).

Fortunately, you don't have to have $44 or easy access to Manhattan to make this seriously addictive pie at home. The ingredients are easy to come by and relatively inexpensive, but sticker shock will really hit you when you realize all that sweet richness comes with another kind of price: a hugely caloric one.

Totally worth it.

What does it taste like? It is, in taste and in texture, like a caramel version of a lemon bar: gooey and sweet. It can be eaten warm or chilled, although I think the texture and taste are better chilled.

This recipe will make 2 9" crack pies.

Preparation and cooking time: About 1 hr 45 minutes + another 1 hr for cooling and chilling

Less than 24 hours after baking, this was what was left...hence the name Crack Pie

Less than 24 hours after baking, this was what was left...hence the name Crack Pie

Shopping list:

  • 3/4 cup all-purpose flour
  • 1/8 tsp baking powder
  • 1/8 tsp baking soda
  • 1 tsp salt
  • 1 3/4 cups white sugar
  • 1 1/4 cup brown sugar
  • 1/3 cup powdered milk (not evaporated or condensed milk)
  • 1 cup rolled oats (either quick or regular are fine)
  • 1 tsp vanilla extract
  • 9 eggs
  • 1 3/4 cup butter (3 1/2 sticks)
  • 3/4 cup heavy cream (whipping cream)
  • 2 9-inch aluminum pie pans


The first step is to bake a huge oatmeal cookie, which will be used to make your crusts.

  1. Preheat your oven to 375F.
  2. Mix the flour, baking soda, baking powder, and 1/4 tsp of the salt.
  3. In a mixer, put in 1 stick (1/2 cup) of softened butter, 3 tbsp of white sugar, and 1/3 cup of brown sugar until fluffy.
  4. Crack one egg into the mixer and allow to incorporate.
  5. Slowly add the dry mixture from step 2 into the mixer until incorporated.
  6. Slowly add the oats into the mixer until incorporated.
  7. Spread the resulting mixture onto a greased cookie sheet and bake for 20 minutes.
  8. Allow to cool.

2. Make the crust

  1. Break up the cooled cookie into chunks and feed into a blender or food processor. Blend into a medium crumb.
  2. Add 1/2 stick (1/4 cup) softened butter and 1 1/2 tbsp brown sugar.
  3. Mix completely.
  4. Press mixture into two aluminum pie tins.

The mixture will be a little crumbly but I've found it's easiest to start from the middle and move up towards the sides. If the mixture is too oily and crumbly, put it in the fridge for a bit to firm up first.


3. Make the filling

  1. In a mixer, mix together 1 1/2 cups white sugar, 1 cup brown sugar, 1/3 cup of powdered milk, and 1/4 teaspoon salt.
  2. Mix in 2 sticks (1 cup) of butter than has been melted.
  3. Mix in 3/4 cup of heavy cream.
  4. Mix in 1 tsp vanilla extract.
  5. Separate the remaining 8 eggs, and mix in the yolks. The resulting filling should be well-mixed but not fluffy.
  6. Pour the filling into the two prepared pie shells.
Scroll to Continue

4. Bake

Preheat your oven to 350F.

Bake for 25 minutes at 350F. Then, lower the temperature to 325F and bake for an additional 10 minutes.

Straight out of the oven, the filling should be golden brown, a bit darker near the crust.

Allow the pies to cool for about 15 minutes on a rack. Then either start eating (if you really like hot pie) or chill them for at least 45 minutes (I suggest this - the texture and taste are a bit better).

Finally, dust the surface of the pie with powdered sugar and serve!

A finished slice



Persiamer from California on November 18, 2013:

I have never heard of this sounds yummy!

cr00059n on January 05, 2012:

What a delicious treat. I have told my friend to make this for me. Thanks for the appetizing recipe.

Alison Dittmar from PA on October 05, 2010:

okay, the title had me wondering... haha. Great pics!

Granny's House from Older and Hopefully Wiser Time on September 26, 2010:

I am going to make this for my husband. Wish me Luck!

Will rate up

Juliette Morgan on June 05, 2010:

Unusual great recipe, thanks will bookmark for definite use.

India Arnold from Northern, California on June 03, 2010:

My goodness! A treasure among culinary treasures! Sounds rich and decadent and a MUST TRY! Big hugs to your partner (egg whites) for keeping the balance of good and evil in the world of yumminess! Can't wait to taste this...

Thanks for the hub.

Sa`ge from Barefoot Island on May 25, 2010:

A must to do recipe. thank you ~aloha~

electricsky from North Georgia on April 26, 2010:

It sounds kind of hard to make. But it looks good.

Holle Abee from Georgia on April 21, 2010:

OMG - this sounds like...illegal or something! Wicked good!

Kiz Robinson from New Orleans, Louisiana on March 10, 2010:

Oh my this looks tasty.

De Greek from UK on March 09, 2010:

Excellent!!! Many thanks :-))

Justine76 on March 06, 2010:

oh Ill never fit into my swim suit this summer!!!

this looks awesome. Maybe even better then nachos...

AARON99 on February 27, 2010:

Delicious hub really. Keep it up.

Angela Blair from Central Texas on February 26, 2010:

I'll definitely try this one. Thanks! Best, Sis

Jason Menayan (author) from San Francisco on February 25, 2010:

gredmondson: I gave the whites to my partner, who made an omelette out of them. :)

Sherbet: It's actually a chess pie in an oatmeal cookie crust, but thickened with powdered milk instead of corn flour.

Lyricallor: VERY rich. Which is why one slice should be enough, but it never is. ;)

Lorna Lorraine from Croydon on February 25, 2010:

Really interesting and looks tasty but way too rich for my soul (smile)

Sherbet Penny from Galway, Ireland. on February 25, 2010:

Been a chef I've never heard of this, sounds interesting and tasty, a must try. Thank you.

gredmondson on February 25, 2010:

Have you ever made a meringue with the extra left over egg whites for this pie?

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